Cauliflower and chickpea curry

Dense and aromatic – this chickpea and cauliflower curry is a real pleasure for the palate. It is a warm and healthy second course of vegetables and legumes. To be prepared in half an hour to be enjoyed with rice or Indian naan bread. The combination of chickpeas and cauliflower goes very well with a mix of spices such as garlic, ginger, turmeric or garam masala. The addition of tomato and coconut milk makes it rich and creamy. It is an excellent vegan second course for lovers of Indian spices and the strong and complex flavors of curry.

Cauliflower and chickpea curry

Chickpea and cauliflower curry is a warm, rich and spicy vegan dish. Perfect with rice or Indian naan bread.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course second course
Cuisine egg-free, gluten free, lactose free, vegan
Servings 3 persone
Calories 290 kcal


  • 1 tbsp of olive oil or coconut oil
  • 1 medium onion
  • 3 garlic cloves
  • 1 2-3 cm piece of fresh ginger
  • 1 tsp ground cumin
  • 1 tsp generous turmeric powder
  • chili powder to taste
  • 1 tsp garam masala
  • ½-1 tsp salt (or to taste)
  • 1 can of diced or whole canned tomatoes (400 g)
  • 1 can coconut milk (400 g)
  • 1 tbsp of tomato paste
  • 300 ml vegetable stock
  • 1 medium cauliflower (mine 850 g)
  • 1 can chickpeas (400 g)
  • parsley and lemon juice (optional)


Instructions Cauliflower and chickpea curry

  • In a large frying pan, heat a tablespoon of oil. Add the onion cut into half moons and cook over low heat until it becomes soft and slightly translucent. Now add the ginger and garlic, both peeled and minced. Cook for another minute without letting them burn.
  • Combine cumin, turmeric, garam masala, hot pepper and half a teaspoon of salt. Stir and cook for another minute to make the spices become very aromatic.
  • Now add the diced tomatoes or peeled tomatoes. Mash well with a fork and bring to a boil. Cook for two minutes to mix the ingredients well, then turn off the heat and blend everything with an immersion blender or a vertical blender. Put the prepared cream back into the pan and turn the heat back on.
  • Add the broth, the coconut latre and the chickpeas. Finally, add the cauliflower divided into florets and cut into pieces the size of a teaspoon. Mix well and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes or until the sauce thickens and the cauliflower is tender.
  • Serve immediately sprinkled with chopped parsley. If you like the sour taste in the curry you can add a squeeze of lemon juice.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 3personsCalories: 290kcal
Keyword coconut milk, curry recipe, easy vegetarian, garlic, ginger, Indian, legumes, traditional recipe, vegan lunch, vegan main dish
Tried this recipe?Let us know how it was!

Store in the fridge and eath within two days.

lot of love. B.

p.s. If you are looking for some other healthy recipes with legumes or vegetables, check my recipe for Creamy lentil and potato stew (foto below) or Cauliflower and broccoli soft cutlets (foto below).

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